This dip is SO simple and SO good. Just add buffalo sauce (we used a Louisiana hot sauce) to tahini, and bam – you’ve got this punchy, hot dip that is so freakin’ tasty with essentially any accompaniment! Depending on how much of this sauce/dip you want, note that you should double the hot sauce to the tahini. So if you use 1 tablespoon of tahini, use 2 tablespoons of hot sauce.
- Mix 1/4 cup Soom Tahini, 1/2 cup hot sauce, and 1/2 tsp salt together in a bowl.
Loosely based off of Michael Solomonov’s Green Tehina sauce from the Zahav Cookbook (pg. 53), this dip is extremely fresh and vibrant (both on the plate and tongue). Loaded with fresh herbs like cilantro, parsley, and chives, this sauce has spunk and insane flavor compared to a typical tahini (or tehina) sauce. It was a bit thinner than the other dips, but it tasted incredible with all of the items we used for dunking.
- Peel 1/4 head of garlic and loosely chop up. Place into a food processor or blender.
- Add 1/2 cup freshly squeezed lemon juice and 1/4 tsp kosher salt. Blend on high until you have a thick puree. Let mixture sit for 10 minutes.
- Pour the mixture through a fine-mesh strainer over a large mixing bowl and discard the solid pieces.
- Add 1/2 cup Soom Tahini and 1/8 tsp cumin to the strained mixture and place into a food processor or blender. Blend.
- Add 1 tbsp ice cold water, one teaspoon at a time to get your desired consistency, and blend.
- Add another 1/4 tsp salt and 1/4 cup cilantro, 1/4 cup parsley, and 2 tbsp chives until reaching a creamy green tahini sauce.
- Add additional salt and cumin to taste.
Silan & Tahini Cream Cheese
Oh man, this was one of the most popular dips of the day! Silan is date syrup, and it added such a beautiful note to this cream cheese dip. The dip itself is extremely rich and creamy and offers a slightly nutty and sweet flavor. It paired wonderfully with the pretzel bites! Since it’s a sweeter and dessert-like dip, we don’t recommend you pair this with veggies or meats.
- Remove 8oz cream cheese from its package and heat up for 30 seconds, or until slightly softened. Place into blender.
- Add 1/3 cup Soom Silan, 1/6 cup Soom Tahini and a pinch of salt to the cream cheese.
- Blend on high until creamy.
Pronounced fiesta-hini, this vegan taco dip is super delicious and creamy. The cumin and nutritional yeast hues are vivid and flavorful, making this a fantastic dip for veggies, chicken, or corn chips, like Tostitos or Fritos!
- Add 1/3 cup Soom Tahini, 3/4 cup medium salsa, 1/2 cup water (add more for thinner consistency), 6 tbsp nutritional yeast, 1 tbsp cumin, and 1/2 tsp kosher salt to a blender and blend until creamy. Taste and add additional salt or flavors, if preferred.
- Pour the mixture into a small pot and place over a low heat.
- Cook for about 5 minutes or until it thickens, whisking occasionally.
- Take off place and pour into a bowl.
- Let cool for 5 minutes in the fridge to slightly thicken.
So we didn’t actually “make” this one, but it’s so yummy paired with pretzels. Whether you use soft pretzel bites or any type of store-bought pretzel, Chocolate Soom is the perfect match! We just scooped some out from the jar.
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